Recipe

Tuna and broccoli filo cups

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Tuna and broccoli filo cups
  • 8 sheets filo pastry
  • 40 gram light dairy blend, melted, plus 40 grams extra
  • 1/4 cup plain flour
  • 1 1/4 cup milk
  • 2 teaspoon dijon mustard
  • 1/3 cup freshly grated parmesan
  • 1 leek, pale section only, halved lengthwise, thinly sliced
  • 200 gram broccoli, cut into small florets
  • 1 cup frozen peas
  • 2 185 gram cans tuna in olive oil, drained

Method

Tuna and broccoli filo cups
  • 1
    Preheat oven to 180°C/160°C fan-forced. Lightly grease 8 holes of 2 x 6-hole Texas (3/4-cup) muffin trays.
  • 2
    Stack 4 of the pastry sheets, brushing with some of the melted dairy blend after each sheet. Cut pastry stack into 4 rectangles. Repeat with remaining pastry and some of the remaining dairy blend. Gently ease pastry pieces into prepared holes. Bake 15 minutes or until lightly golden.
  • 3
    Meanwhile, in a small saucepan, heat extra dairy blend. Add flour; cook, stirring, 2 minutes or until bubbling. Gradually add milk in a steady stream, stirring constantly until smooth, then continue stirring until sauce boils and thickens. Add mustard and parmesan. Season. Stir 1 minute or until cheese melts.
  • 4
    Heat remaining dairy blend in a large frying pan over moderate heat. Add leek; cook, stirring, 5 minutes, or until soft. Increase heat to moderately high. Add broccoli and peas; cook, stirring, 2 minutes or until just tender. Add tuna and cheese sauce. Stir until well combined and heated. Spoon tuna mixture into pastry cups. Sprinkle with black pepper. Bake 15 minutes or until golden and cooked.

Notes

Use pink salmon instead of tuna.

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